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Brown Butter Sauce

How to make a Sole Meuniere 1 filet of sole flour 6 tbs. of butter 2 tbs. of tarragon or parsley 1/2 a lemon or white wine vinegar salt pepper 1. Dredge the fish in flour, then saute in a pan with butter. 2. Remove, keep warm while making the sauce in the same pan. 3. Melt 6 tablespoons of butter over medium heat and cook until it turns a light brown. 4. Add 2 tablespoons of chopped herbs, like tarragon or parsley and the juice from half a fresh lemon. 5. Scrape up any pieces of fish and stir well to bring the sauce together. At this point add a spoonful of capers if you like. 6. Season with salt and pepper. 7. Drizzle the sauce over the warm sole and serve immediately.